We are excited to introduce organic ceremonial matcha from the revered house of Marukyu-Koyamaen. This Kyoto based matcha manufacturer is the preferred source for serious practitioners of chanoyu or the Japanese tea ceremony in Japan. Koyamean matcha is made from tea that is sourced from Uji region - the best tea growing area of Japan.

Marukyu-Koyamaen traces the origin of their tea enterprise to the 17th century when Kyujiro Koyama began cultivating tea in the Uji. His descendants continue to run the business. 

Net Quantity: 20 gm (.70 oz). Around 13 servings.
 

PREPARATION

Before adding hot water to Matcha, it is recommended that Matcha be sifted using a tea strainer/sifter to avoid clumps of Matcha from forming in the tea.

Place about two bamboo tea scoops (1/2 to 1 tsp.) of Matcha powder in the bowl.

Add 2 to 3 fl oz. of pre-boiling water to the bowl (~180F / ~80C). Boiling water may not be the most suitable for Matcha because it does not bring out the best flavor and the natural mild sweetness of the tea.

Using the bamboo whisk: whisk briskly with the motion of making the letter "M" or "W." Simply an up and down motion will do as well. The whisking brings oxygen into the tea to create a nice frothy layer on the surface with many air bubbles. (Optional) To remove the air bubbles, simply lift the whisk slightly and lightly stroke the surface of the froth a few times until air bubbles have completely disappeared. Using soft water is best for Matcha green tea and any other Japanese green teas.

Depending on personal preference, add more water to adjust for desired taste.

Remember to add more water only AFTER whisking.

ORIGIN

Uji, Japan